Secondary plant substances

Scientists have always used nature as a source of inspiration for possible medicines. ASA originally comes from the bark of willow trees, painkillers come from the dried milky sap of the opium poppy and certain cancer drugs are extracted from the Pacific yew tree.

Many other drugs are further developments of molecules found in nature. For example, the oldest naturally occurring antibiotic has been continuously developed by attaching molecular structures and thus generating new antibiotics.

The extent of the health effects is fundamentally dependent on the amount consumed. A common problem when consuming plant-based foods is the bioavailability of the ingredients. This applies not only to secondary plant substances, but also to iron or proteins, for example. The latter are much easier for our bodies to absorb in animal products.

Secondary plant substances are chemical compounds that occur in plants and mainly perform protective functions. They do not play a fundamental role in the metabolism of plants - this task is performed by "primary" plant substances such as carbohydrates, proteins and fats. While the primary substances can be counted on one hand, the secondary plant substances are incredibly diverse.

A total of around 100,000 different ones are known to date. Of these, around 5,000 to 10,000 are found in human food. The various phytochemicals can be divided into different groups based on their chemical structure and functional properties. These groups include polyphenols, flavonoids, alkaloids, glucosinolates, polyamines and many more. The effects of the particular molecules in the human body differ depending on their chemical structure.

Chlorophyll and phytic acid also belong to the secondary plant substances, but cannot be assigned to a definitive group.

In recent decades, knowledge about the importance of secondary plant substances for human health has increased dramatically. After many smaller studies, large prospective observational studies (cohort studies) and intervention studies with isolated phytochemicals have been carried out. A few years ago it was still unclear whether the effects were based on the interaction of different molecules or whether individual substances were responsible. Research has shed light on this in particular. What is certain is that a diet rich in phytochemicals improves many health indicators.

Before we look at the effects in the body, let's take a look at the functions in the plant world. The main task of phytochemicals is to protect plants from harmful influences. They serve as natural defense mechanisms against herbivorous insects, fungi, bacteria and other pathogens.

They can also help protect flora from UV radiation, heat, cold and other environmental stressors.

Based on these remarkable properties, researchers have wondered whether some of the effects can be transferred to humans, especially since many of the plants are in our diet. Thousands of studies later, we know the encouraging answer.

Many phytochemicals have been shown to have antioxidant properties, which means that they can fight free radicals and reduce oxidative damage in the body.

Free radicals are unstable molecules that arise in our bodies as a result of various factors such as environmental pollution, stress, smoking and an unhealthy diet. A certain minimum level of "oxidative stress" is actually essential for survival (including for our immune system). However, an excess of free radicals causes cell damage and is therefore associated with chronic problems such as heart disease and neurodegenerative diseases.

In addition, certain phytochemicals can reduce inflammation and strengthen the immune system. They also improve blood circulation and support bone health.

By definition, bioavailability refers to the extent and speed at which an active ingredient is absorbed by the body and reaches its site of action. This proportion is often low for plant-based foods, including phytochemicals. However, various factors can improve absorption.

In the case of polyphenols, for example, bioavailability appears to be improved by physiological quantities, exposure to heat and particle size reduction (e.g. grinding) during processing. In addition, the presence or absence of certain nutrients can influence the bioavailability of polyphenols. For example, a higher fat content and the presence of other polyphenols can increase the bioavailability of polyphenols, while the presence of proteins and antioxidants (vitamins C and E) appears to reduce gastrointestinal degradation. As far as vitamins are concerned, however, the research results are mixed.

These fundamental findings were also the basis for the development of food supplements. Extracting or isolating the substances from the plants not only enables a higher concentration, but also greater purity. If the pure substances are then also paired with phospholipids, this results in significantly increased availability for our body.

Find out more about phospholipidshere.

Secondary plant substances, including the well-known flavonoids, have numerous health benefits - but there are a few things to consider when it comes to dosage. An overdose can have various consequences.

1. Changes in hormone activity: Some secondary plant substances, such as isoflavones, can influence the activity of hormones in the body. Isoflavones from soy and red clover are similar in structure to estrogens and can therefore interact with the corresponding receptors in the body. At very high intakes, they can upset the hormonal balance.
2. Interactions with medications: Secondary plant substances can interact with certain medications via the CYP450 system of the liver and alter their effectiveness. For example, flavonoids can affect blood clotting and increase the risk of bleeding in people taking blood-thinning medication.
3. Toxicity: Although very rare, some phytochemicals can be toxic in high doses. For example, high doses of capsaicin, the phytochemical that gives chili peppers their heat, can cause gastrointestinal discomfort.
4. Allergic reactions: In some people, phytochemicals can trigger allergic reactions, especially when consumed in high quantities.

It is generally the case that the amount of phytochemicals consumed in a normal diet is usually safe. Problems usually arise from the improper or excessive use of food supplements. Therefore, follow the dosage recommendations on the packaging and talk to your trusted doctor beforehand if you are taking medication.

In plants, polyphenols serve as defensive substances against pathogens and pests and contribute to the coloring of leaves, flowers and fruits. They also intervene in the regulation of plant growth.

For us humans , polyphenols such as resveratrol primarily promise direct and indirect antioxidant effects. Inflammaging plays a major role in the context of ageing. According to studies, polyphenols could be effective in preventing this.

The following foods are rich in polyphenols:

1. Spices and herbs: Spices such as cloves, star anise and peppermint as well as dried herbs are particularly rich in polyphenols.
2. Dark chocolate and cocoa: Dark chocolate and pure cocoa powder are excellent sources of polyphenols.
3. Berries: Blueberries, blackberries and other types of berries contain high amounts of polyphenols.
4. Fruits and vegetables: Apples, pears, grapes, onions, beets and kale are some of the fruits and vegetables that are rich in polyphenols.
5. Nuts: Nuts, especially walnuts and hazelnuts, are good sources of polyphenols.
6. Whole grains: Whole grain cereals and breads can also provide significant amounts of polyphenols.
7. Pulses: Pulses such as beans and lentils are also rich in these beneficial compounds.
8. Tea, coffee and red wine: These drinks are known for their high content of polyphenols. Green tea is particularly rich in catechins.
9. Olive oil: Extra virgin olive oil is an excellent source of polyphenols.

Polyphenols such as resveratrol and EGCG are important nutrients that are vital for our health. If you decide to take dietary supplements, it is essential to ensure high quality.

Resveratrol in particular is often extracted from Japanese knotweedusing questionable drying techniques. This produces large quantities of harmful PAHs, which also remain in the finished capsule or powder product. Alternative production methods from innovative yeast fermentation completely avoid this problem and ensure stable resveratrol with consistently high purity.

Flavonoids belong to the group of polyphenols because they are characterized by a common chemical structure. There are several subgroups of flavonoids, including anthocyanins, flavones, flavanones, flavan-3-ols, isoflavones and flavonols.

Because of their bright yellow color, they serve as pigmentsthat give flowers and fruits their bright colors and thus also play a role in attracting pollinators. In addition,they act as antioxidants and protect plant cells from damage caused by free radicals. Some flavonoids also have antimicrobial properties and thus protect the plant from pathogens.

1. Berries: Blueberries, blackcurrants and blackberries are rich in a type of flavonoid called anthocyanins.
2. Onions and cabbage: These vegetables are good sources of flavanols, a subclass of flavonoids.
3. Wine grapes and red wine: Both contain high amounts of flavonoids, especially when the grape skin is involved.
4. Tea: Both green and black tea are rich in several types of flavonoids.
5. Apples and pears: These fruits are good sources of several types of flavonoids.
6. Soy products: Soy contains isoflavones, a special type of flavonoid.
7. Peaches, tomatoes and lettuce
8. Citrus fruits: Grapefruits, lemons and oranges are rich in flavonoids.
9. Many herbs and spices: These include parsley, thyme and celery.

The amount and type of flavonoids in foods can vary depending on factors such as ripeness, storage and preparation. Here too, it is important to pay attention to high purity and independent manufacturer certificates when looking for appropriate food supplements.

Alkaloids are a group of naturally occurring chemical compounds that mostly contain nitrogen atoms. This type of secondary plant substance includes some of the best-known drugs and poisons, but also medicines.

In plants, alkaloids often serve as natural defenses against insects, pests and herbivores, as they taste bitter and can be toxic. Some alkaloids also have antimicrobial properties and can protect the plant from bacteria or viruses.

The best-known alkaloids include:

• Morphine: It is the main alkaloid of the opium poppy and is used as a powerful painkiller.
• Caffeine: This alkaloid, which is found in coffee, tea and some other plants, is a central nervous system stimulant.
• Nicotine: It is the additive in tobacco and e-cigarettes and has strong stimulating and relaxing effects - but also an enormously high addictive potential.
• Quinine: This alkaloid, which is extracted from the bark of the cinchona tree, has traditionally been used to treat malaria.

Berberine, the main alkaloid in Berbersome, has long been used in traditional Chinese medicine to treat digestive problems and infections. It also plays a role in sugar metabolism and is therefore a beacon of hope for diabetes research.

Glucosinolates are a group of phytochemicals found mainly in cruciferous vegetables. They are known for their potential cell-strengthening properties.

The chemical structure of glucosinolates consists of a sugar (glucose) and a sulphur and nitrogen-containing part. When plant cells are damaged - for example by chewing, cutting or cooking - enzymes are released that break down glucosinolates into various degradation products, including isothiocyanates and indoles, which are responsible for the characteristic pungent taste and smell of cruciferous vegetables.

Occurrence in various cruciferous vegetables

Glucosinolates are found in many types of cruciferous vegetables, including:

• Brokkoli
• Blumenkohl
• Kohl
• Rosenkohl
• Radieschen
• Rucola
• Gartenkresse
• Senf
• Meerrettich

Jede of these vegetables contains a unique blend of glucosinolates resulting in differences in flavor and potential health benefits. Broccoli in particular, for example, is rich in glucoraphanin.

Did you know? How many grams of phytochemicals do you eat per day? This is not so easy to calculate, as many factors influence the content. Broccoli is rich in glucosinolates, especially glucoraphanin. 100 grams of broccoli can contain between 10 and 100 mg of glucoraphanin. This variation is partly due to the different cultivation methods, but cooking for too long can also lead to the nutrients being washed out. At best, around 10% of glucoraphanin is converted into sulforaphane in our intestines. It is this molecule that is responsible for the anti-inflammatory and antioxidant effects. You would have to eat between 2 and 20 kilograms of green vegetables per day to consume significant amounts of sulforaphane.

In view of the enormous amounts of vegetables we would have to eat, more concentrated supplements such as Sulforapro are an alternative.

Polyamines are a group of organic compounds that are produced by almost all living organisms and play an important role in many different biological processes. They are characterized by two or more amino groups. The most common polyamines are putrescine, spermidine and spermine.

Polyamines are abundant in foods such as meat, fish, certain cheeses, soybeans and some fermented foods.

In plants, polyamines contribute to the regulation of growth and development and help to cope with stress responses. They are also involved in the regulation of gene expression.

In humans, polyamines play an important role in numerous biological processes, including cell growth, cell differentiation and apoptosis (programmed cell death). They are essential for the normal function of cells and tissues.

Studies have shown that polyamines can, for example, help to strengthen the immune system, improve digestion and slow down the ageing process. Here too, it is important to adhere to appropriate dosage recommendations in order to avoid any undesirable effects.

Foods that are particularly rich in polyamines include:

• Meat and fish
• Certain cheeses, such as cheddar and gouda
• Soybeans & Chlorella algae (see spermidine)
• Fermented foods such as sauerkraut and kimchi
• Yeast and yeast extracts